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Quick & Creamy Spinach Cob Loaf Dip

05/01/2021

Spinach Cob Loaf is a classic Aussie party dip and such an entertainer’s delight. You’ll need just 6 easy ingredients, and your friends will be begging for the recipe!

Spinach Cob Loaf with top cut off and bread pieces ready to dip.

Why We Love This

The Spinach cob loaf belongs at family get-togethers. They’re always one of the first appetisers to go with guests literally ‘scraping the bottom of the barrel’ to get the last dip offerings available. They’re especially good at pot lucks or Christmas.

They also make a great entrée for a family dinner of 6 – 8 people. You’ll want a light dinner though, as the dip is surprisingly filling!

Top view of spinach cob loaf dip ready to eat.

What is Spinach Cob Loaf? 

Spinach Cob Loaf is a dip served in a bread bowl. It’s a classic Australian party dish, made for over a hundred years.

The spinach dip is a very traditional and popular filling, right alongside cheese and bacon. Which makes us think, we’d love to serve this up next to our Baked Honey & Bacon Camembert. I’d definitely be dipping into both!

Where Did We Learn This Recipe?

Mum’s recipes are always a favourite. They hold that nostalgia of parties, barbeques and just general good times. So of course we went to see her to ask exactly how she makes it so tasty every. single. time.

What You’ll Need

These 6 simple ingredients really bring together a fantastic dish to impress.

  • Cob Loaf – We used a plain white cob loaf from the supermarket. You can also use sourdough, wholemeal or homemade if you prefer.
  • Spinach – Frozen spinach works a treat here. We used half a bag (250g) and thawed it quickly in the microwave in about a minute or two, before breaking it apart with a fork. You can also use fresh spinach, just chop it up and steam or boil it first, then use as per normal in the recipe once cooled.
  • Sour Cream – This brings the creaminess to the dish and works so well with the spinach and onion. You can substitute with cream cheese or ricotta if you prefer.
  • Mayonnaise – We love Kewpie Mayonnaise in everything, as it really gives amps up the the cob loaf dip to the next level. You can substitute with regular whole egg mayonnaise if you prefer, or omit and use more sour cream instead.
  • Spring Vegetable Soup Powder – This is essentially like adding a flavour bomb to the mix. There’s plenty of salt in here, so you shouldn’t need any extra. You can substitute with other flavours like French onion soup or 2 tbsp of vegetable or chicken stock. For a less salty result, use 1 tbsp of chopped garlic instead.
  • Red Onion – The crunch this adds to the dish is wonderful. You can also substitute with other popular options such as spring onion or water chestnuts.
Ingredients laid out for spinach cob loaf.

How to make cob loaf at home:

  1. Slice the top off the cob and remove the insides. Breaking it up into pieces.
  2. Remove all the water from the spinach.
  3. Make the dip by mixing the spinach, sour cream, mayonnaise, red onion and spring vegetable soup powder.
  4. Add into the cob when you’re ready to serve, and pop in the oven for 5 minutes.

JUMP TO RECIPE CARD

Wandercook’s Tips

  • Serving – For the freshest results, pop the filling in the bread just before serving. You can make the spinach filling the day before to save on time if you need.
  • Storage – If you need to transport the dip, you can cover the loaf and pieces with aluminium foil to keep everything fresh on arrival.
  • Leftovers – Any leftovers (doubt there will be!) won’t keep well, as the dip soaks into the bread over time, so we recommend you throw it out.

FAQs

Is cob loaf served hot or cold?

Cob loaf can be served hot or cold depending on your preference. Cold works best in summer, whereas a warm cob loaf dip straight out of the oven is guaranteed to warm a few souls.

How can I make my cob loaf go further?

Buy a French baguette and slice to serve up alongside the dip for extra bread. You can also serve with fresh vegetables such as cucumber, carrot and celery sticks.

What do you do with the empty cob loaf once all the dip is gone?

You can slice the loaf into 8 pieces like a pizza. Then people can pick up and eat the remaining slices easily with just enough dip left on the inside.

Dipping bread into spinach cob loaf.

Entertaining? Dish these up alongside the dip:

★ Did you make this recipe? Please leave a comment and a star rating below!

Spinach Cob Loaf with top crust removed.

Quick & Creamy Spinach Cob Loaf Dip

Spinach Cob Loaf is a classic Aussie party dip and such an entertainer's delight. You'll need just 6 easy ingredients, and your friends will be begging for the recipe!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetiser
Cuisine: Australian
Servings: 6 People
Calories: 219kcal
Author: Wandercooks
Cost: $8

Equipment

Ingredients

Instructions

  • Pre-heat the oven to 110°C / 230°F.
  • Slice around 2 cm / 1 inch off the top of the cob loaf, and remove the soft bread inside. Break it up into bite size pieces and place onto a tray lined with baking paper. Add the lid and empty cob loaf and pop the tray into the oven for 5-10 minutes to lightly crisp the bread.
  • Lay two sheets of paper towel on a plate and place the thawed spinach in the middle. Wrap up into a tight ball and squeeze out the extra water.
  • Unwrap the spinach and place in a medium bowl. Next, add in the sour cream, Kewpie mayonnaise, red onion and spring vegetable soup powder. Mix together until combined well.
  • Optional: Cover and place in the fridge for an hour (up to overnight) to allow the flavours to develop further from the soup mix.

When Ready To Serve

  • Pre-heat the oven to 180°C / 360°F.
  • Scoop the spinach dip into the cob loaf and place onto a tray lined with baking paper. Bake for 5 minutes to slightly warm the dip. Remove and place on a large plate. Cut the lid into bite size pieces and add them and the remaining bread pieces around cob loaf dip. Serve immediately.

Video

Recipe Notes

  • Serving – For the freshest results, pop the filling in the bread just before serving. You can make the spinach filling the day before to save on time if you need.
  • Storage – If you need to transport the dip, you can cover the loaf and pieces with aluminium foil to keep everything fresh on arrival.
  • Leftovers – Any leftovers (doubt there will be!) won’t keep well, as the dip soaks into the bread over time, so we recommend you throw it out.
  • Ingredients:
    • Cob Loaf – Plain white works well from the supermarket. You can also use sourdough, wholemeal or homemade.
    • Spinach – Frozen spinach works a treat here. We used half a bag (250g) and thawed it quickly in the microwave in about a minute or two, before breaking it apart with a fork. You can also use fresh spinach, just chop it up and steam or boil it first, then use as per normal in the recipe once cooled.
    • Sour Cream – Substitute with cream cheese or ricotta if you prefer.
    • Mayonnaise – Substitute with regular whole egg mayonnaise if you prefer, or omit and use more sour cream instead.
    • Spring Vegetable Soup Powder – Substitute with French onion soup or 2 tbsp of vegetable or chicken stock. For a less salty result, use 1 tbsp of chopped garlic.
    • Red Onion – Can sub with spring onion or water chestnuts.

Nutrition

Calories: 219kcal | Carbohydrates: 5g | Protein: 2g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4158IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Quick & Creamy Spinach Cob Loaf Dip

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